Simeon a



SIMEON A. room 0F PARISH on ST. JAMES, LOUISIANA.

Letters Patent No. 104,491,1lat'ed June ,2l, 187i).

MROVBMENT m E'vAPonA'rINgcaNE-Jmcn.

2110 Schedule reten'ed to in these Letters Patent and taking part ofthesame.

I, Sumo A. P001511 1, of the parishof St. James, in

r the State of Louisiana, have invented a certain Im-.

proved Method of Evaporating Cane-Juice, with a view to its reduction tosugar, of which the'tbllowing.

isa specification.

My invention relates to an apparatus or equipage, technically socalled,.as in the case of my improvement forwhich Letters Patent No.84,134 were issued to me, on the 17th of November, A. D. 1868, in whichthe heat of steam that is generated, in a boiler in which a set ofevaporating kettles or pans are inserted is the only agent or meansemployedto eiiect the evaporation and reduction of the juice; but,unlike that invention, my present improvement does not contemplate thesupplying of steam to the engine of the sugar-mill, nor the generationof more steam than 'is necessary to furnish the requisite measure ofheat to effect the evaporation of the juice. In other words, my equipageis detached from all other parts ofthe mill, although, of course, placedwithin it, and subserves no purpose otherthan the evaporation andreduction of the juice to sugar, my object being to economize water bythe evaporation and condensation of the same volume over and over againindefinitely in the boiler or generator in which it is confined, and

' of reducing the quantity of fuel required to reduce any given volumeofjnice, by diminishing the temperature and pressure of the steam to theminimum point at which evaporation and granulation can be efiiected,which may be stated approximately to be about a thirty pounds to thesquare inch. And when it is remembered that, if cane-j nice is perfectlydefecated and neutralized, and its evaporation is eflected rapidly at alow temperature, there is scarcely any molasses produced, but neally allthe saccharine, is converted into sugar, and that'the value of sugar isat least double that of molasses, another and very important econ-.

omic advantage resulting from my invention is .at.

once disclosed.

The boiler, as well as the kettle inserted therein and securelyattachedthereto by being riveted to proper flanches, may be of any form, but Iprefer the forms for each which are shown on the drawing, which veryclearly illustrate my invention in all its parts; that is to say, I makethe boiler in the form of a longitudinal section of an ellipse,and-insert a set of rectangular evaporating-kettles or pans thatgradually diminish in size from the grande or clarifying-kettle to thebattery or granulatiug-kettle, as in the case of ordinary sets ofkettles, in the flat top thereof, substantially as shown, and surroundthe whole with a flaring rim, to prevent overflowing and waste from toorapid a boili ng of the juice, as in my patented apparatus to which Ihave before referred.

creasing multiplication from'thefi,

Instead of steam-jackets underneath the battery, .sirup, and flambeau,forso the granulating and two next adjoining kettles are called in theorder in which they are named, in the parlance of the sugarmills, inwhich a progressive increase of heat from the flambeau to the battery isrequisite to produce an effective reduction of thejuicefl accomplishthis object by means of transverse tubes, (a sfshown, which, open atboth their ends, com municateavith the steam-space in the boiler, andhence extend the. heatirig-surface that is brought into contact with;juice by an in- V 1 can, in which a very l" cw are sufticient, to thebattery, in which double or treble th'e number-is necessary to effectthe best rcsults.

The boiler should be provided with steam and watergauges, a mud-drum,with the view of withdrawing mechanical impurities from the water, and asafety valve to prevent an accidental explosion from an undueaccumulation of steam from carelessness or other cause.

'lhc emptying and filling of the kettles is effected in the ordinarymanner, by means of buckets, in connection with a smallhand-pump,wl1encvcr it is wished to empty any kettle completely.

The scum and other impurities that rise to the top of thejuice duringthe boiling are brushed off from one kettle to another in the usualmanner until they reach the glands, and are finally thrown out.

A reference to the drawing, which, at Figure 1, represents my inventionin perspective in its complete form, and, at Figure 2, by a longitudinalsectional view through line a b, will at once make clear itsnature andconstruction.

On the drawing- I A is the boiler, and B, B, B", B', and B"", theevaporating-kettles or pans, as they are indilierently called, B beingthe giande, B the proper, B" the flambeau," B'" the sirup, and thebattery or granulating-kcttle; the whole composing what is popular] yknown as a set of kettles.

C is a rim, which rises several inches above the top of the boiler, andinclines outwardly, as shown. The function -fulfilled by this rim, asbefore stated, is to prevent the overflowing and waste of juice duringthe operation of boiling it.

To prevent the intrusion of juice from one kettle into another by anover-active boiling, I extend the dividing walls about half way up tothe top-of the rim 0, as shown at D.

In order to increase the heating-surface and quicken the evaporation inthe flambeau or kcttlcB", which is necessary to produce the bestresults, I insert near its bot-tom a'numbcrof small pipes or tubcs,substantially as shown, which, connnuieating with the steam-chamber ofthe boiler, carr the-steam, with its heat, through the juice, and thuseffect the desired result.

In the next kettle to the fiambcau, to wit, the sirup, where anincreased rapidity of evaporation is required, I double the number oftubes, and in the battery I treble the number, in order still further toincrease the heat to produce granulation:

The strike or withdrawal of the cooked sugar is ell'ectcd by anyordinary and suitable means.

The boiler being perfectly tight, and the steam within it, therefore,always confined, it will be perceived there can be no loss of water,and, consequent] y, no need for a pump to be kept constantly workingduring the process of evaporation, a pump, in fact,

onlybein'g required tofill the boiler in the first instance, andafterward to make up any loss resulting from the waste of steam at thegauge-cocks, safety valve, or elsewhere.

It will be seen, also, that, insomuch as the tubes running throughthelast three kettles of the series communicate with the steam-chamber ofthe boiler, and are always full oi'steam in the practice of theinvention, the heat, applied through their agency in the kettles inwhich they are placed, will always be increased or diminished in precisecorrespondence with the number of tubes employed, and that, consequent]y, that gradual increase of heat from the fiambeau to the battery whichis requisite to give the largest yield and best quality of sugar is withgreat ease managed.

Being completely confined, the steam, by contact with the upper portionsof the boiler, the surfaces of the lcetlles,--&c., condenses as fast asit is generated, and hence the water in the boiler is always maintainedat or about the same level.

An equilibrium ot'pressurc or density in the steam is maintained by awatch upon the gauges and proper management of the fire in the furnacein which the boiler is placed, and which may be of any propercoirstruction.

The drawing shows only five kettles in the set, but it must beunderstood I may, if I consider it expediout, use a larger number.

I have demonstrated the practical value of iny improvement by actualexperiment, and it is beyond all question the simplest, most compact,and cheapest equipage over yet devised.

\Vhat I claim'as my invention, is-

The introduction of transverse tubes or pipes in eane-,juice-evaporating kettles, in the manner and for the purpose hereindescribed, whatever may be the shape or form of the kettles, when thesame are inserted in and constitute a part of a steam-boiler, and thesteam generated in the latter is the heating agent to produce theevaporation and reduction of the cane-juice to sugar.

S. A. POOHE. Witnesses:

Runes R. RHODES, JNo. S. Tuorrnson.

